KR20190035154A - A preparing method of hot pepper paste utilizing fermented soybeans powder and hot pepper paste using the same - Google Patents

Abstract

The present invention relates to a method of manufacturing red pepper paste using meju (fermented soybean lump) powder, and red pepper paste manufactured thereby. More specifically, the present invention comprises the steps of: manufacturing meju powder which is prepared by drying a soybean fermented product, wheat fermented product and rice fermented product, respectively; heating water, adding salt and grain syrup to manufacture a saccharified liquid; pulverizing the meju powder which is then put into the saccharified liquid and mixed; and mixing red pepper powder with the mixture of meju powder. The present invention is characterized in that meju powder, which is obtained by first fermenting each grain before drying, is used instead of fermenting after mixing grains such as soybean, wheat and rice, and thus has an effect of manufacturing red pepper paste with enhanced taste and flavor.

Description

[0001] The present invention relates to a method of preparing a red pepper paste by using powdered meju powder and a method of preparing the red pepper paste by using the powdered meju powder,

The present invention relates to a kochujang, and more particularly to a method for producing a kochujang using powdered meju powder, and more specifically, to a method for preparing a kochujang which comprises firstly fermenting each of the grains not by mixing the grains such as soybean, wheat, And then dried meju flour to prepare a hot pepper paste having improved taste and flavor.

Kochujang, which is a traditional Korean fermented food, is one of the unique fermented foodstuffs as a unique flavor and slow food through long aging period.

Kochujang is a complex fermented seasoning rich in nutrients such as vitamins, proteins, fats, vitamins, etc. It combines the salty taste of salt, the sweetness of carbohydrate decomposition, the richness of amino acids from soy protein and the hot spicy taste of pepper. It is food.

Generally, the preparation method of kochujang is made by mixing glutinous rice flour, meju powder, salt, water, etc. with red pepper powder as a main ingredient, sealing the lid in pot, and fermenting it in a cool place. You can also use rice, wheat, or barley flour instead of glutinous rice flour, which is commonly used to make red pepper paste. To add sweetness, malt, honey, and sugar may be added. When vinegar is added, it becomes a red pepper paste.

That is, first, soybean, rice or rice such as rice are fermented to ferment the meju, and the glutinous rice is made by using glutinous rice and malt, and then mixed with the above-mentioned meju, and then mixed in the traditional pottery. Months of aging process.

However, according to this manufacturing method, there is a problem that the taste and flavor of the kochujang is inhibited by the fermented product of soybean in the process of pickling meju, and since the fermented soybean is aged for 6 months or more, , There was a drawback that Kochujang was easily corrupted.

Korean Patent No. 10-1509930 Korean Patent No. 10-0761323

In order to solve the above problems, it is an object of the present invention to produce a hot pepper paste having improved taste and flavor.

Further, the present invention is intended to make kochujang more simply and quickly.

In addition, the present invention aims to provide a red pepper paste which lowers the degree of decay of the red pepper paste, has a deep flavor, and has less risk of discoloration and deterioration.

According to another aspect of the present invention, there is provided a method for manufacturing a kochujang using powdered meju powder, comprising the steps of preparing a soybean fermented product, a wheat fermented product, and a rice fermented product, ; Heating the water and adding salt and seasoning to prepare a saccharified solution; Powdering the prepared meju powder into a saccharified liquid and mixing the resulting powder; And mixing and mixing the meju powder with the mixture of the red pepper powder and the meju powder.

The soybean fermented product is prepared by boiling soybeans in water for about 5 to 7 hours and then fermenting the soybean fermented product at a temperature of about 20 to 30 ° C for about 45 to 50 hours , The wheat fermented product is prepared by boiling wheat in water for about 7 to 9 hours and then fermenting at a temperature of about 20 to 30 DEG C for about 90 to 110 hours, Immersing it in water at 15 to 20 ° C for about 13 days to 17 days to ferment, then recovering, and preparing the called rice by steaming; And drying the prepared soybean fermented product, wheat fermented product and rice fermented product at a temperature of about 40 to 60 ° C, respectively.

The soybean fermented product, the wheat fermented product, and the fermented rice product are mixed with about 25.0 parts by weight to 35.0 parts by weight of the dried fermented soybean product, respectively, About 45.0 to 55.0 parts by weight of the wheat fermentation product, and about 15.0 to 25.0 parts by weight of the fermented product of the rice fermentation are separately pulverized and then mixed into the saccharified liquid.

Meanwhile, another preferred embodiment of the present invention is a red pepper paste using powdered meju powder, which is produced according to the above-described production method.

As described above, the present invention uses meju flour, which is obtained by first fermenting each of the cereals, and then drying it, instead of mixing the cereals such as beans, wheat, rice, etc. and then fermenting them. Can be produced.

The present invention is characterized by using meju powder obtained by fermenting and drying beans, wheat and rice, respectively. By increasing the degree of reactivity with crude oil and shortening the saccharification time or aging period, it is possible to produce kojiculos more easily and quickly have.

Further, the present invention can delay corruption due to fermentation of grains, thereby providing a red pepper paste having low degree of decay, high flavor, and low risk of discoloration and deterioration.

FIG. 1 is a flowchart showing a general process of a method of manufacturing a kochujang using powdered meju powder according to a preferred embodiment of the present invention.
2 is a block diagram showing a detailed process of a method of manufacturing a kochujang using powdered meju powder according to a preferred embodiment of the present invention.
3 is a photograph showing an actual process of a method of manufacturing a kochujang using powdered meju powder according to a preferred embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and will be described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

 The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

Hereinafter, the present invention will be described in detail.

FIG. 1 is a flow chart showing a general process of a method of manufacturing a kochujang using powdered meju powder according to a preferred embodiment of the present invention. FIG. 2 is a view illustrating a process of manufacturing a kochujang using powdered meju powder according to a preferred embodiment of the present invention, And is a block diagram showing a detailed process of the manufacturing method.

As shown therein, the present invention includes a meju flour manufacturing step S10, a saccharified liquid manufacturing step S20, a meju flour mixing step S30, and a red pepper powder mixing step S40.

More specifically, the present invention relates to a method for producing a fermented soybean fermented product, a fermented wheat fermented product, and a fermented rice fermented product, which comprises preparing a dried meju powder (S10), heating the water, (S30) of adding and mixing the prepared meju powder into the saccharified liquid and mixing and mixing the prepared meju powder with the powdered chili powder (S40) .

First, the meju-powder preparation step (S10) is a step of preparing meju flour by preparing soybean fermented product, wheat fermented product and rice fermented product, respectively.

Before the application of the present invention, a general method for manufacturing a red pepper paste is a method in which soybean, rice, wheat, or rice such as rice are first fermented to make Meju, and glutinous rice and malt is used to make a saccharified liquid. Then, Then, it was aged for 6 months in a sunny place in traditional Onggi. However, according to this manufacturing method, there is a problem that the taste and flavor of the kochujang is inhibited by the fermented product of soybean in the process of pickling meju, and since the fermented soybean is aged for 6 months or more, , There was a drawback that Kochujang was easily corrupted.

That is, when fermentation is performed after mixing soybean with wheat or rice as in the conventional method, fermentation starts when soybeans are aged for about 24 hours and wheat is about 100 hours. First, fermented soybeans are excessively fermented, . Therefore, when the fermented product of the cereal mixed as described above is used to produce the kochujang, the taste and flavor of the produced kochujang are also lowered and the decay is also progressed more rapidly.

The present inventors have continued efforts for years to solve problems in taste and flavor when producing kochujang by using the fermented product of the mixed cereal grains as a result of the past. As a result, the fermentation time of the grains, And it was confirmed that the taste and flavor of the kochujang were remarkably improved when each grain was separately fermented and then dried. Thus, the present invention was completed.

In the present invention, soybean fermented product, wheat fermented product and rice fermented product are each prepared and dried to prepare meju powder. That is, the present invention utilizes meju powder, which is obtained by first fermenting each of the grains and drying them, instead of mixing the grains such as soybean, wheat, and rice as in the conventional method.

Meju flour in the present invention refers to a mixture of soybean fermented product, wheat fermented product, and rice fermented product, or a mixture of soybean fermented product, wheat fermented product and rice fermented product, A mixture of fermented products, or a mixture of powdered powdery flour, respectively, of the soybean fermentation product, wheat fermentation product, and rice fermentation product.

According to the present invention, a method of manufacturing a kochujang using powdered meju powder according to the present invention comprises preparing a soybean fermented product, a wheat fermented product, and a fermented rice product, respectively, to prepare meju powder. The soybean fermented product, the wheat fermented product, and the fermented rice product are each prepared and manufactured without particular limitation, and include various methods known to those skilled in the art.

For example, the soybean fermentation product can be prepared by boiling soybean in water for 5 to 7 hours and then fermenting at a temperature of 20 to 30 DEG C for 45 to 50 hours. That is, about 5 to about 7 times of transferred water of soybeans to be fermented is prepared, boiled for about 5 to about 7 hours at a weak fire temperature, and then fermented at a temperature of about 20 to about 30 DEG C for about 45 to about 50 hours And then dried. At this time, it is most preferable that soy beans are soaked in about 6 times of water for fermentation, but the present invention is not limited thereto. It is also desirable, but not limited, to boil soy beans for about 6 hours. The soybean boiled water can be used as an additive liquid in the production of kochujang. The boiled soybeans are preferably fermented at about 25 ° C. for about 47 hours, but are not limited thereto. The fermented soybeans are preferably dried in a drier at about 50 캜 to be pulverized and pulverized, but are not limited thereto.

The wheat fermented product can be prepared by boiling wheat in water for 7 to 9 hours and then fermenting at a temperature of 20 to 30 DEG C for 90 to 110 hours. That is, it is preferable to boil the purified water for about 7 to about 9 hours at a low temperature and then dry it after fermentation at a temperature of about 20 to about 30 DEG C for about 90 to about 110 hours. In the case of wheat, wheat husk is harder than soybean, so it is better to make it boil longer by longer boiling time, and to keep fermentation time longer. For example, the wheat fermented product is preferably fermented for about 100 hours at a temperature of about 25 캜 after boiling in water and boiling for about 8 hours at a low temperature.

The fermented rice can be prepared by immersing the rice in water at 15 to 20 ° C for 13 days to 17 days, fermenting the rice, and recovering the rice. The rice is then steamed. That is, the rice is immersed in water for about 13 days to about 17 days in water at an ambient temperature of about 15 to about 20 ° C, fermented and rescued, and then the rice is steamed, dried and crushed. For example, rice is soaked in water for about 15 days in purified water in a shady and windy environment of about 18 ° C, and the fermented supernatant such as white fungus, And crushed.

Then, the prepared soybean fermented product, wheat fermented product and rice fermented product can be respectively dried at a temperature of 40 to 60 ° C. The drying is preferably carried out at about 50 캜 in a dryer.

Then, the dried soybean fermentation product, wheat fermentation product and rice fermentation product can be pulverized and pulverized, respectively.

Thus, the soybean fermented product, the wheat fermented product, and the fermented rice product are each prepared and dried (optionally, pulverized) to prepare the meju powder according to the present invention.

As described above, the present invention uses meju flour, which is obtained by first fermenting each of the cereals, and then drying it, instead of mixing the cereals such as beans, wheat, rice, etc. and then fermenting them. Can be produced.

Next, in the saccharified liquid production step (S20), the saccharified liquid is prepared by heating water and adding salt and seasoning. According to the present invention, although water can be used just as water, if the bean-boiled water is used to make the soybean fermented product, the soybean protein may make the pepper paste taste more sophisticated. After washing the beans thoroughly, they are thoroughly soaked in water, and then the boiled soy beans are removed to a light brownish thick state.

The saccharified liquid may be prepared by heating the soybean boiled water to a temperature of about 100 DEG C and adding purified salt. When the salt is added to the soybean boiled water, it is possible to prepare by adding about 15 to 25 parts by weight of the salt to 100 parts by weight of the soybean boiled water. By adding salt to the heated water in the process of producing the saccharified liquid, the liver of the kochujang can be controlled and the salt can be melted 100 times faster, and the cleaner kochujang can be manufactured by sterilizing and disinfecting the salt itself.

The saccharified solution to be used in the preparation of kochujang can be prepared by adding tonic to the heated water to which the salt is added. The abovementioned sweet potatoes can be prepared by dipping rice in water for about 6 hours and then making rice cakes (sikhye) together with malt husked and fermenting for about 12 hours. Then, if the dehydrated water is cooked in a cauldron for about 6 hours by a fire in a cauldron, it is made in the cauldron, and when it is weakly burned for about 30 minutes again, it is possible to make a high concentration of the citric acid. The high concentrated whey protein according to the present invention can be flavored and flavored differently by adding rice, ginger, broth, or the like.

According to an embodiment of the present invention, salt is added to the heated water, then the highly concentrated sweet corn prepared as described above is added, and the meju powder is firstly added and mixed, and then the red pepper powder is added to the mixture. It is possible to manufacture a simple kochujang that flows better.

The present invention is characterized by using meju powder obtained by fermenting and drying beans, wheat and rice, respectively. By increasing the degree of reactivity with crude oil and shortening the saccharification time or aging period, it is possible to produce kojiculos more easily and quickly have.

The Meju flour mixing step (S30) is a step in which the Meju flour is powdered and put into the prepared saccharified liquid and mixed. That is, the meju powder is added to the saccharified liquid to which the starch is added and mixed. To this end, the present invention may further comprise a step of powdering the meju powder. Specifically, the soybean fermented product, the whey fermented product, and the fermented rice product are dried and crushed into the saccharified liquid containing the highly concentrated whey protein, and the powdered meju powder is added and mixed.

The soybean fermented product, the wheat fermented product, and the fermented rice product are mixed with 25.0 parts by weight to 35.0 parts by weight of the dried fermented soybean product, , 45.0 to 55.0 parts by weight of wheat fermentation dried product, and 15.0 to 25.0 parts by weight of fermented rice dried product, respectively, are pulverized, and then they are mixed and mixed in the above-mentioned saccharified liquid. For example, about 20.0 parts by weight of dried fermented rice, about 50.0 parts by weight of wheat fermented dried material, and about 30.0 parts by weight of dried fermented soybean are added to the saccharified liquid, Do not.

According to an embodiment of the present invention, when the powdered meju powder is mixed, if the amount of the fermented powdered meju powder of the soybean is too large, the color of the red pepper paste may be too dark and dark, And flavor can be added, but the texture of the kochujang is less and the taste can be lowered. If the amount of the fermented meju powder of wheat and rice is too small, it is difficult to expect taste, color and texture unique to kochujang. For example, when soybean is contained in an amount of not less than about 60.0 parts by weight of rice, wheat, or saccharified liquid at the time of preparing a simple kochujang using the above-mentioned highly concentrated tonic, the soybean itself has too strong aroma and flavor, The degree of preference is lowered due to the decrease in color.

Next, in step (S40) of mixing the red pepper powder, chili powder is added to the mixture prepared by adding the meju powder and mixed. That is, the mixture of the powdered meju powder is mixed with the red pepper powder. Since it is better to mix the powdered Meju flour and then add and mix the red pepper flour, it is preferable to mix Meju flour first and then add the red pepper flour.

Chili powder is pre-colored and picked with hot pepper and cleaned to remove foreign matter. Peppers are thick, glossy, and have few seeds. The harder the pepper shell, the stronger the spicy taste. Capsicum has a low calorie content and a large amount of capsaicin, which is good for diet by increasing the basic metabolism, and rich in various nutrients such as minerals. If you want a spicy taste, you can use Cheongyang red pepper or Cheongyang kofu mixed. The washed red pepper is picked from the faucet, and the pear is split, and all the seeds are shaken out and finely grinded. When pepper is grinded, grind it twice to make fine chili powder.

FIG. 3 is a photograph showing a method of manufacturing a kochujang using a high-concentrated seasoning according to an experimental example of the present invention. As shown in Fig. 3, the first process (left photograph) is a process of producing fermented product by soaking, growing and fermenting rice, soybean, and wheat, respectively. And the powdered Meju flour and powdered red pepper powdered rice, soybean, and wheat fermented product are mixed and mixed. The third process (right picture) is mixed well until shiny, .

According to the method for preparing a high-concentrated koji, the present invention is not limited thereto, but it is preferable that 100 parts by weight of the powdered meju powder is mixed with about 100 to 300 parts by weight of red pepper powder. For example, when powdered meju powder is mixed with about 1,000 g of meju powder mixed with about 200 g of rice fermented powder, about 500 g of wheat fermented powder, and about 300 g of soybean fermented powder, And 1,500 g of powder.

In addition, the saccharified Kochujang saccharin may include soybean boiled water (or purified water), salt, and orchard. The soybean boiled water may be used in an amount of about 300 to 500 parts by weight, about 5 to 20 parts by weight of salt, about 50 to 150 parts by weight But it is not limited thereto. In the method of manufacturing a kochujang using the highly concentrated aquaculture of the present invention, the ratio of the amount of the powdered meju powder and the red pepper powder to the saccharified solution may be approximately 1: 1.5 to 2.5.

Depending on the color, taste, flavor, and taste of the gochujang, it is possible to vary the amount of meju powder (soybean powder, rice, wheat fermented product powder), the amount of red pepper powder and the amount of sweetener in the saccharified liquid, The amount of glycated solution can be adjusted. For example, when a hot spice is preferred, a red pepper paste can be prepared by mixing red pepper powder prepared by mixing Cheongyang red pepper. In order to increase the sweetness, the proportion of the red pepper must be increased. In order to increase the flavor, It can be manufactured by raising the ratio.

 According to the process of the present invention, the fermentation time can be reduced by up to 50% by using the conventional fermentation-type materials which can satisfy the taste, nutrients and taste of the traditional kochujang, , It is possible to manufacture the easily manufactured kochujang by using the concentrated enriched cooking oil which can be shortened within one month and can feel deeper flavor. According to the process of the present invention, the powdery powder prepared by fermenting rice, soybean, wheat, and dried and crushed, respectively, is mixed with meju powder and red pepper powder to prepare highly concentrated tallow, and the mixture is conveniently mixed and stored at room temperature for 1 hour A quick-boiled kochujang can be prepared after eating.

According to another aspect of the present invention, there is provided a simple kochujang using a high-concentrated seasoning prepared according to a manufacturing method according to an embodiment.

According to the present invention, when fermented rice, wheat and soybean are used, the flavor is deep, and the discoloration and degeneration are very little. Even though the fermentation period is short, it is possible to enjoy the taste and flavor of the fermented period . In addition, the kochujang can be easily produced by simple mixing with the use of seasoning.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

The above-described method for producing a kochujang using a high-concentrated seasoning will be described in more detail with reference to specific examples.

< Manufacturing example  1> Soybean, wheat, rice Fermentation product  Powder manufacturing

Grain materials such as soybean, wheat and rice were prepared in order to prepare powdered meju flour for the preparation of kochujang using high - concentrated.

In the case of powder production of grain (soybean, wheat, rice, etc.), fermentation was carried out in different forms and methods for each ingredient without mixing the ingredients because the fermentation state according to each ingredient is different for each ingredient.

First, in order to ferment the soybean, 6 times of water (soaking) of the soybeans to be fermented was prepared, boiled for 6 hours under a weak light, and then dried for fermentation at a temperature of 25 ° C for 47 hours. At this time, the soybean fermentation product was dried in a dryer at about 50 캜 and pulverized and powdered.

Then, to ferment wheat, it was prepared in purified water, boiled for 8 hours at a low temperature of fire, and then dried at a temperature of 25 ° C for 100 hours after fermentation. At this time, the wheat fermented product was dried at about 50 캜 in a drier and pulverized to powder.

In order to ferment rice, rice was immersed in water for 15 days in purified water at an ambient temperature of 15 ° C, fermented and recovered, steamed and dried, followed by pulverization. At this time, the rice fermented product was dried at about 50 캜 in a drier, and pulverized and powdered.

Then, the fermented product of soybean, wheat, and rice prepared above was dried to add powdered soybean fermented product powder, wheat fermented product powder, and rice fermented product powder to a powdery Meju flour containing a certain ratio Were used in the preparation of the kochujang prepared with the high-concentration buffy coat prepared in the following Example 1 and Comparative Examples 1 to 5.

< Example  1> Powdered Meju flour  Easy-to-use kochujang

In order to prepare kochujang by using chrysanthemum, 800 g of soybean boiled water was heated to 100 캜 and 20 g of purified salt was added. Next, 200 g of highly concentrated taurine was added to the soybean boiled water to which the salt had been added to prepare a saccharified solution of red pepper powder. Next, about 40 g, about 100 g, and about 60 g of the powder of the rice, wheat, and soybean fermented product prepared in Preparation Example 1 were mixed so as to have a ratio of 20%: 50%: 30%. The mixed rice, wheat, and soybean fermented powder were well mixed and powdered meju powder was added to the saccharified liquid of the red pepper powder. Then, about 200 g of red pepper powder was further added, mixed, and blended for about 5 minutes until a luster flowed to produce a red pepper paste according to the present invention. Table 1 below shows composition ratios of the kochujang ingredients according to the present invention.

Gochujang Powder Hot pepper powder material Content (g) Weight portion material Content (g) Weight portion Meju flour Fermented rice 40 20 (15-25) The
end
liquid Bean boiled water 800 300-500 Wheat fermentation product 100 50 (45-55) Chochung 200 50-150 Soybean fermentation product 60 30 (25-35) Salt 20 5-20 Chili powder 200 100-300 - total 400 - total 1,020 -

< Comparative Example  1 ~ 5> Manufacture of red pepper paste with different mixing ratios

Comparative Example 1 was the same as that of Example 1 except that the powder of fermented rice, wheat, and soybean was mixed with powdered Meju flour at a ratio of 50%: 20%: 30% .

Comparative Example 2 was the same as in Example 1 except that the powder of fermented rice, wheat, and soybean was mixed with 30%: 30%: 40% of powdered Meju flour, .

Comparative Example 3 was the same as that of Example 1 except that the powder of fermented rice, wheat, and soybean was mixed with 20%: 30%: 50% of powdered Meju flour, .

Comparative Example 4 was prepared by mixing 30%: 50%: 20% of powdered Meju flour with rice, wheat, and soybean fermented product powder in the same conditions as those of Example 1, .

In Comparative Example 5, the remaining conditions were the same as those in Example 1, and rice koji, wheat, and soybean were mixed and fermented from the beginning to prepare a simple kochujang using high concentrated tallow.

Specifically, 800 g of soybean boiled water was heated to 100 캜 and 20 g of purified salt was added. Next, 200 g of highly concentrated taurine was added to the soybean boiled water to which the salt had been added to prepare a saccharified solution of red pepper powder. Powdered meju flour prepared by mixing rice, wheat, and soybean at a ratio of 20%: 50%: 30% from the beginning and fermenting was mixed with the above-described hot pepper saccharified liquid. Then, a red pepper powder was added to the mixture, and the mixture was blended for about 5 minutes until a glaze was produced to prepare a red pepper paste with high concentration of crude oil.

< Experimental Example  1> Sensory evaluation

The sensory evaluation of the simple kochujang prepared according to the examples of the present invention and the comparative example using the high-concentrated seasoning was evaluated. That is, Example 1 according to the present invention (soybean: wheat: rice = 20%: 50%: 30% and mixed after fermentation respectively), Comparative Example 1 (soybean: wheat: rice = 50%: 20%: 30% Comparative Example 3 (Soybean: Wheat: Rice = 20%: 30%: 50%) After fermentation, ), And Comparative Example 4 (soybean: wheat: rice = 30%: 50%: 20% after each fermentation) and Comparative Example 5 (soybean: wheat: rice = 20%: 50%: 30% Sensory evaluation of color, flavor, taste and texture of kochujang using high - concentrated.

The sensory evaluation results of the simple kochujang prepared using the highly concentrated sweet corn (Example 1 and Comparative Examples 1 to 5) are shown in Table 2 below.

 division Condition ratio
(Rice: wheat: beans) color incense flavor Texture Comprehensive
Likelihood Example 1 20%: 50%: 30% mixed after fermentation 7.91 7.69 7.76 8.05 7.85 Comparative Example 1 50%: 20%: 30% mixed after fermentation 5.38 6.21 6.61 6.77 6.24 Comparative Example 2 30%: 30%: 40% mixed after fermentation 6.32 6.52 6.28 6.88. 6.50 Comparative Example 3 20%: 30%: 50% mixed after fermentation 6.01 5.52. 5.64 5.67 6.71 Comparative Example 4 30%: 50%: 20% mixed after fermentation 6.76 6.57 6.63 6.78 6.69 Comparative Example 5 20%: 50%: 30%
Fermentation after mixing 6.73 6.33 6.82 7.01 6.72

As can be seen from the above Table 2, the overall acceptability including the color, flavor, taste, texture and the like of the prepared kochujang prepared by the simple kochujang preparation method using the highly concentrated sweet potato prepared by Example 1 according to the present invention Respectively. Particularly, in the case of Comparative Example 5, the grain material was fermented after mixing from the beginning, and it was confirmed that the embodiment according to the present invention is excellent in color and texture of kochujang even though it is produced in a short time. Therefore, the red pepper paste prepared by Example 1 (bean: wheat: rice = 20%: 50%: 30% after fermentation, respectively) had color, flavor, taste, texture and overall acceptability And the most excellent ones were confirmed.

Although the present invention has been shown and described with respect to certain preferred embodiments thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the following claims It will be apparent to those skilled in the art.

Claims (4)

Preparing soybean fermented product, wheat fermented product, and rice fermented product, respectively, to prepare dried meju powder;
Heating the water and adding salt and seasoning to prepare a saccharified solution;
Powdering the prepared meju powder into a saccharified liquid and mixing the resulting powder; And
Mixing the meju powder with the mixture, mixing and mixing the mixture with the red pepper powder, and mixing the powder with the meju powder.
The method according to claim 1,
Wherein the step of preparing the meju powder comprises:
The soybean fermented product is prepared by boiling soybeans in water for 5 to 7 hours and then fermenting at a temperature of 20 to 30 DEG C for 45 to 50 hours,
The wheat fermented product is prepared by boiling wheat in water for 7 to 9 hours and then fermenting at a temperature of 20 to 30 DEG C for 90 to 110 hours,
The rice fermented product is prepared by soaking rice in water at 15 to 20 ° C for 13 days to 17 days, fermenting it, and then recovering it, and then preparing the so-called rice by steaming. And
And drying the prepared soybean fermented product, wheat fermented product and rice fermented product at a temperature of 40 to 60 ° C.
3. The method of claim 2,
Powdered meju powder thus prepared is put into a saccharified liquid and mixed in the above-
25.0 parts by weight to 35.0 parts by weight of the bean fermentation dried product obtained by drying the soybean fermented product, wheat fermented product and rice fermented product, 45.0 to 55.0 parts by weight of the wheat fermented dried product, and 15.0 to 25.0 parts by weight of the fermented rice dried product, , And then adding the mixture to the saccharified liquid, and mixing the powdered meju powder.
A red pepper paste using powdered meju powder, which is produced according to the process according to any one of claims 1 to 3.

Images